3/9/2018

Gabriela Montandon, Ph.D.

© Fermentis 2018 - All rights reserved.

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Fermentis is the business unit of Lesaffre in charge of the

development and sales of innovative products and services
for beer, wine, spirits and potable ethanol.

Our mission:

Create & deliver innovative and dependable ferments and

derivatives offering sustainable technical solutions.

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Gx6000

© F e r m e n t i s 2 0 1 5 – A l l r i g h t s r e s e r ve d

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Yeast
Shaping

Active dry yeast

Membrane integrity, stable and

ready to assimilate sugars

Full size Size reduction Folding

Drying

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


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Concentration Rehydrate the dried yeasts in 10 times their weight in the medium* (water or other)

Time 45 min

Agitation 1. Without agitation (WA) : the yeast is put on liquid surface, rehydration is realized
tranquilly without agitation.

2. Moderated agitation (MA) : the yeast is put on liquid surface, rehydration is realized
tranquilly without agitation during 15' and after agitation is maintained at 100 rpm.

3. Violent agitation (VA) : the yeast is put in a sterile flask, the medium is poured on
the yeast and a violent agitation is realized every 2 or 3 minutes

Temperature °C 8, 12, 16, 20, 32, 40°C

*Medium Distilled water

Mineral water
Tap water
7% ethanol
Wort at 7°P
Wort at 15°P
Wort at 25°P

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Measurement  Beckman Coulter Vi-CELL

that automates the widely
accepted trypan blue cell
viability

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100,0
T58 strain 100,0
US05 strain
90,0 90,0
Viability (%)

Viability (%)
80,0 80,0

70,0 70,0

60,0 60,0

50,0 50,0

8 12 16 20 32 40 8 12 16 20 32 40
Temperature (°C) Temperature (°C)

100,0 S33 strain

90,0
Viability (%)

80,0

70,0

60,0

50,0

8 12 16 20 32 40
Temperature (°C)

100,0 S23 strain

90,0
Viability (%)

80,0

70,0
●
60,0

50,0 ●
8 12 16 20 32 40
Temperature (°C)

100,0 S189 strain

90,0
Viability (%)

80,0

70,0

60,0

50,0
8 12 16 20 32 40
Temperature (°C)

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100,0
95,0
90,0
Ales
85,0
Viability (%)

80,0
75,0
70,0
65,0
60,0 100,0
T58 US05 S33 BE256 S04 K97 F2 WB06 95,0 Lagers
90,0 8°C
85,0

Viability (%)
12°C
●
80,0 16°C

75,0 20°C
32°C
● 70,0
40°C
65,0

60,0
S23 S189 W34/70

100,00
95,00
90,00
Viability (%)

85,00
80,00
T58
75,00
S23
70,00
65,00
60,00
15 25 35 45
Time of rehydration (min)

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At moderated agitation and 32°C

100,0
95,0
90,0 Distilled
85,0 Mineral
Viability (%)

80,0 Tap
75,0
70,0
65,0
60,0
55,0
50,0
T58 S23 US05

100,00

95,00 Water/20°C
Water/7°C
90,00
Viability (%)

Wort 7°P/20°C
85,00 Wort 7°P/7°C
Wort 15°P/20°C
80,00
Wort 15°P/7°C
75,00 Wort 25°P/20°C
Wort 25°P/7°C
70,00
T58 S23 US05

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1/ Fill the tank with wort at

21 - 29°C
(depending on strain)

2/ Pitch the yeast straight

into the wort

3/ Complete the tank with wort

at fermentation temperature

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1. FORCED AGEING TEST

✓ 10 ADY (3 lagers and 7 ales)
✓ Different production batches for each yeast
✓ Forced ageing corresponding to 2, 3 and 4 years of
natural ageing

2. NATUREL AGEING
✓ 2 ADY (1 lager and 1 ale)
✓ Natural ageing during 3 years and 8 months at -20, 5,
and 25°C

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Fresh ADY Aged ADY

Forced aging test

• Fermentative power
• Fermentative power • Viability
• Viability • End of fermentation: volatile
compounds (acetaldehyde, esters,
higher alcohols and vicinal diketones),
residual sugars

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120

FPi = 8,9 + 0,997*FPt

100
r = 0,966
80
FPi

60

40

20

0
0 20 40 60 80 100 120
FPt

120
Percent of fermentation power
relative to ‘non aged’ yeast

100

80

60

40
S-33 (3 lots) WB-06 (2 lots)
20 T-58 (3 lots) BE-256 (3 lots)
S-04 (5 lots)
0
0 1 2 3 4
Equivalent natural aging time (year)

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100
Percent expressed relative to 'non

90
80
70
aged' yeast

60
50
40
30
20
10
0
0 2 3 4
Equivalent natural ageing time (year)
Viability Fermentative power

6
Ethanol (% v/v)

0
0 2 4 6 8 10
Time (day)

Fermentation conditions for Ale brewing yeast strains :

Pitching rate : 50 g/hl, standard wort (Weyermann syrup) at 15°P, temperature 20°C

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6
Ethanol (% v/v)

0
0 2 4 6 8 10
Time (day)
Fermentation conditions for Ale brewing yeast strains :
Pitching rate : 50 g/hL, standard wort (Weyermann syrup) at 15°P, temperature 20°C

6
Ethanol (% v/v)

0
0 2 4 6 8 10
Time (day)

Fermentation conditions for Ale brewing yeast strains :

Pitching rate : 50 g/hL, standard wort (Weyermann syrup) at 15°P, temperature 20°C

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10 4,0
9 3,5
Total fermentation days

8
3,0
7

% ethanol/day (v(v)
6 2,5
5 2,0
4 1,5
3
1,0
2
1 0,5
0 0,0

Fresh
4 years of natural equivalent aging

8
7
Ethanol (% v/v)

7
Fresh
6
4 years of natural equivalent aging
6
5

40 350
35 300
Higher alcohols (ppm)

30
Esters (ppm)

25 250
20
15 200
10
150
5
0 100

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6
Ethanol (% v/v)

0
0 2 4 6 8 10
Time (day)
Pitching rate : 100 g/hl, standard wort (Weyermann syrup) at 15°P, temperature 14°C

Fresh Aged 4 years 15,00

7,30

7,10
Ethanol (% v/v)

10,00
Esters (ppm)

6,90
5,00
6,70

6,50 0,00
S-23 (3) S-34/70 (3) S-189 (3) S-23 (3) S-34/70 (3) S-189 (3)

2 240,00
% ethanol/d

1,8
Higher alcohols (ppm)

230,00
1,6
220,00
1,4
210,00
1,2

1 200,00
S-23 (3) S-34/70 (3) S-189 (3) S-23 (3) S-34/70 (3) S-189 (3)

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Fresh ADY Aged ADY

Natural aging

• Fermentative power
• Viability
• Fermentative power • End of fermentation: volatile
• Viability compounds (acetaldehyde, esters,
higher alcohols and vicinal
diketones), residual sugars
• Tasting

Fermentation performance
SafAle S-04
16
14
12 Stored at -20 °C

10 Stored at 5 °C
Extract (°P)

Stored at 25 °C
8
Fresh batch
6
4
2
0
0 1 2 3 4 5
Time (dayx)

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Impact on viability

SafAle S-04
100
90
Viability (expressed in %
relative to fresh yeast )

80
70
60
50
40
30
20
10
0
Stored at -20°C Stored 5°C Stored at 25°C

Fermentation performance

SafAle S-04
350

300

250
FAN (mg/l)

200

150

100

50

0
Stored at -20°C Stored 5°C Stored at 25°C Fresh
FAN wort FAN beer

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Production of volatile compounds

SafAle S-04
10,0 3,5
9,0

concentration (ppm)
Sulfite concentration

3,0
8,0

Acetaldehyde
7,0 2,5
6,0
(ppm)

2,0
5,0
4,0 1,5
3,0 1,0
2,0
0,5
1,0
0,0 0,0
Stored at Stored at Stored at Fresh Stored at - Stored at 5 Stored at Fresh
-20 °C 5 °C 25 °C 20 °C °C 25 °C

Beer tasting
SafAle S-04
fruity
8
round spicy

astringent 4 vegetal

Stored at 5°C
bitter 0 floral Stored at 25°C
Fresh

sweet caramel

sour toasted
cereal

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Fermentation performance

SafLager W 34/70
90
80
70
60
Stored at -20 °C
ADF (%)

50
Stored at 5 °C
40
Stored at 25 °C
30 Fresh batch
20
10
0
0 5 10 15
Time (day)

Impact on viability

SafLager W 34/70
100
Viability (expressed in % relative

90
80
70
to fresh yeast )

60
50
40
30
20
10
0
Stored at -20°C Stored 5°C Stored at 25°C

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Beer tasting
SafLager W 34/70
fruity
8
round spicy

astringent 4 vegetal

Stored at 5°C
bitter 0 floral Stored at 25°C
Fresh

sweet caramel

sour toasted
cereal

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• Low weight & volume

• Often sent with malt, hops, and brewing ingredients
• No need for refrigerated transport
• Short lead-time, no delay in receiving yeast

• No loss in viability with a storage at low temperature (<10°C, fridge or

maturation room)
• 3 years shelf life
• Opportunity for a security stock, independence

• No need for lab equipment

• Easier planning: ready to pitch within 30 minutes
• Flexibility: immediate switch from one strain to another
• Wide range available for all types of beers

• Accurate conversion of dry matter weight into yeast cell count

• Guaranteed microbial quality
• Avoid failed propagation
• Fast fermentation start
• Better consistency than fresh yeast

o
o
• Consumables (sterile air, steam, cooling, electricity, additional CIPs...)
• Labour
• Maintenance
• Quality control
• Production materials

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